Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Peel the potatoes and cut them into roughly 1 cm cubes. Finely dice the onion and mince the garlic. Cut the bread into cubes about 1.5 cm across and finely chop the chives.
Cook the potato base
Heat 10 ml of the oil in a pot over medium heat. Add the onion and cook for 4 minutes, until softened and lightly golden around the edges. Stir in the garlic and caraway and cook for 30 seconds. Add the potatoes, water, and 0.3 g of salt. Bring to a boil, then simmer gently for 12 to 15 minutes, until the potatoes are easily pierced with a fork.
Toast the bread
While the potatoes cook, heat the remaining 5 ml of oil in a frying pan. Add the rye bread cubes and toast over medium heat for 4 to 6 minutes. Turn them regularly so they become golden and crisp on several sides without burning.
Enrich the soup with bryndza
Once the potatoes are tender, remove the pot from the heat. Briefly blend about a third of the soup with an immersion blender, so some of the potatoes thicken the base while most of the cubes remain whole. Let the soup stand briefly until it reaches about 80 °C and is no longer boiling vigorously. Stir in the crumbled bryndza and cream until melted and the soup is creamy.
Season and serve
Stir in the lemon juice, black pepper, and remaining 0.2 g of salt. Do not boil the soup again. Divide it between two bowls and sprinkle with chives. Top with the toasted rye bread and serve immediately while the soup is hot and the bread is crisp.
